CN114097958A - Piteguo juice beverage with anti-alcohol effect and preparation method thereof - Google Patents
Piteguo juice beverage with anti-alcohol effect and preparation method thereof Download PDFInfo
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- CN114097958A CN114097958A CN202111268952.8A CN202111268952A CN114097958A CN 114097958 A CN114097958 A CN 114097958A CN 202111268952 A CN202111268952 A CN 202111268952A CN 114097958 A CN114097958 A CN 114097958A
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- 230000002075 anti-alcohol Effects 0.000 title claims abstract description 8
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 5
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a Piteguo fruit juice beverage with an anti-alcohol effect, which mainly comprises the following components in parts by weight: fresh Piteguo, passion fruit, tomato, fresh lemon and sugarcane; semen Cassiae, fructus Lycii, pericarpium Citri Tangerinae, radix Panacis Quinquefolii, radix astragali, flos Lonicerae, Mel, and distilled water; the preparation method comprises selecting and cleaning fruits, processing Piteguo, processing passion fruit, processing sugarcane, squeezing lemon, cleaning Chinese medicinal materials, pulverizing, decocting, mixing, adding water, flavoring, bottling and sealing; according to the invention, fresh Piteguo and tomato are directly selected for juicing, and Chinese patent medicines are added for crushing, decocting and mixing to prepare the beverage, wherein Piteguo, tomato, passion fruit and lemon have rich vitamin C, and can accelerate the metabolism of alcohol in vivo, so that the effect of dispelling the effects of alcohol is achieved, and meanwhile, cassia seed, medlar, dried orange peel, American ginseng, astragalus and honeysuckle have good effects of nourishing the liver, protecting the liver, expelling toxin, clearing the intestines and strengthening the spleen, so that the beverage is fresh, good in taste and good in effect of dispelling the effects of alcohol.
Description
Technical Field
The invention belongs to the technical field of beverage preparation, particularly relates to an anti-alcoholism beverage, and particularly relates to a Piteguo juice beverage with an anti-alcoholism effect and a preparation method thereof.
Background
The fastest and most effective method for alleviating hangover is generally: firstly, beverages rich in vitamin C, vitamin C tablets and vitamin C capsules are all medicines with quick-speed and effective antialcoholism; can promote metabolism of alcohol in vivo, and accelerate excretion of alcohol from urine. Diuretics such as hydrochlorothiazide tablets or furosemide tablets can also accelerate alcohol to be discharged from the kidney; thirdly, the concentrated tea can be drunk, and the tea polyphenol in the tea is utilized to effectively metabolize the alcohol absorbed in the body; fourthly, thick honey or thick sugar water can be drunk, and the discharge of ethanol in the body is accelerated by utilizing the principle of osmotic diuresis; fifthly, strong yoghourt can be drunk to protect gastric mucosa and inhibit alcohol absorption.
Piteguo pear contains rich nutrients such as free acid, pectin, polysaccharide, fat, protein, cellulose, iron, calcium and phosphorus, and has the reputation of "the clan of ginkgo". The piteguo fruit contains 8.0 percent of total sugar (calculated by glucose), 0.6 percent of total acid (calculated by malic acid), 0.43 percent of crude fat, 2.94 percent of crude fiber, 1.78kcal/g of heat energy, 21.5mg/g of VB, 20mg/g of Vc and 39mg/g of Fe, has complete amino acid types, and is a green food with rich nutrient content. Because of its warm nature and sweet and slightly sour taste, it has the functions of clearing away heat, resolving phlegm, nourishing stomach, moistening lung, quenching thirst, relieving cough, softening blood vessel and relieving alcoholism.
In terms of preparing the beverage, the prepared anti-inebriation beverage with good effect becomes a popular trend in the current society, because the anti-inebriation beverage can reduce the direct intake of anti-inebriation medicines and reduce the damage of the medicines to the body and internal organs, but in the prior art, the functional anti-inebriation beverage has multiple types, but can not achieve the effect of inebriation from the most effective method of inebriation, can only be used as a common beverage usually, has poor anti-inebriation effect and taste, has multiple additive components, and can not play a role in protecting the liver.
Therefore, the invention combines the Piteguo to prepare the juice beverage with good anti-inebriation effect.
Disclosure of Invention
In view of the technical problems proposed by the background art, the technical scheme adopted by the invention is as follows:
a Piteguo juice beverage with an anti-alcohol effect mainly comprises the following components in parts by weight:
50-60 parts of fresh Piteguo, 15-20 parts of passion fruit, 10-15 parts of tomato, 10-15 parts of fresh lemon and 25-32 parts of sugarcane;
8-12 parts of cassia seed, 10-15 parts of medlar, 3-5 parts of dried orange peel, 3-5 parts of American ginseng, 3-5 parts of astragalus, 5-8 parts of honeysuckle, 8-12 parts of honey and 80-100 parts of distilled water.
Preferably, the beverage mainly comprises the following components by weight:
53-57 parts of fresh Piteguo, 17-18 parts of passion fruit, 12-13 parts of tomato, 12-13 parts of fresh lemon and 18-30 parts of sugarcane;
9-11 parts of cassia seed, 12-13 parts of medlar, 4-5 parts of dried orange peel, 4-5 parts of American ginseng, 4-5 parts of astragalus root, 6-7 parts of honeysuckle flower, 9-11 parts of honey and 85-95 parts of distilled water.
Preferably, the beverage mainly comprises the following components by weight:
55 parts of fresh Piteguo, 17.5 parts of passion fruit, 12.5 parts of tomato, 12.5 parts of fresh lemon and 29 parts of sugarcane;
10 parts of cassia seed, 12.5 parts of medlar, 4 parts of dried orange peel, 4 parts of American ginseng, 4 parts of astragalus root, 6.5 parts of honeysuckle, 10 parts of honey and 90 parts of distilled water.
Preferably, the sugarcane is sugarcane juice.
Preferably, the beverage formula further comprises the following components in parts by weight: 5 parts of pectinase.
A preparation method of Piteguo juice beverage with anti-alcoholic effect comprises the following steps:
1) fruit juice treatment:
(1) selecting and cleaning fruits: sorting fresh mildew-free Piteguo, passion fruit, tomato and lemon, cleaning, and filtering to remove water;
(2) treating Piteguo: crushing the filtered and dried Piteguo and tomato into paste by a crusher, adding corresponding parts of pectinase, stirring uniformly, standing for 20min for enzymolysis, filtering, washing fruit residues with 30 parts of distilled water, and filtering to obtain Piteguo and tomato mixed juice;
(3) and (3) processing passion fruits: cutting the filtered and dried passion fruit, and taking out fruit pulp for later use;
(4) sugarcane treatment: squeezing sugarcane to obtain juice, precipitating and filtering to remove bagasse, and keeping the sugarcane juice;
(5) squeezing lemon juice: squeezing the lemon on the surface of the filter-dried lemon, and filtering seeds to obtain fresh lemon juice for later use;
2) treating the Chinese patent medicine:
(5) cleaning for standby: ultrasonic cleaning semen Cassiae, fructus Lycii, pericarpium Citri Tangerinae, radix astragali, radix Panacis Quinquefolii and flos Lonicerae, filtering, and oven drying;
(6) crushing: respectively pulverizing the dried semen Cassiae, fructus Lycii, pericarpium Citri Tangerinae, radix astragali, radix Panacis Quinquefolii and flos Lonicerae, mixing and stirring to obtain Chinese patent medicine powder;
(7) boiling: adding 30 parts of distilled water to heat the Chinese traditional medicine powder to 85-85 ℃, decocting for 20min, and filtering to obtain soup for relieving alcoholism and protecting liver;
3) blending:
(8) mixing: pouring the soup juice for relieving or neutralizing the effect of alcohol and protecting the liver into the piteguo and tomato mixed juice, heating, and continuously stirring for 20min to obtain mixed soup juice for relieving or neutralizing the effect of alcohol;
(9) adding water: adding the rest amount of distilled water into the mixed soup, heating to 60 deg.C, and continuously stirring for 20min until mixing well to obtain diluted soup for relieving hangover;
(10) seasoning: gradually adding sugarcane juice, lemon juice, honey and passion fruit pulp into the hangover alleviating soup, keeping the temperature to 55 ℃, continuously stirring for 20min until the passion fruit pulp is dispersed, standing and cooling to obtain Piteguo juice beverage;
(11) filling and sealing: and (3) filling and sealing the finished Piteguo juice beverage, and then placing the Piteguo juice beverage in a low-temperature environment for refrigeration storage.
Preferably, the particle size of the powder crushed in the step (6) is 2000 meshes.
Preferably, the heating temperature in the step (8) is 70-75 ℃.
Preferably, the temperature of the low-temperature environment in the step (11) is 2-5 ℃.
By adopting the technical scheme of the invention, the following beneficial effects are obtained:
1. according to the formula, fresh Piteguo and tomatoes are directly selected for juicing, Chinese patent medicines are added for crushing, boiling and mixing to prepare the beverage, the Piteguo, tomatoes, passion fruits and lemons have rich vitamin C, and the metabolism of alcohol in a body can be accelerated, so that the effect of dispelling the effects of alcohol is achieved, meanwhile, cassia seeds, medlar, dried orange peel, American ginseng, astragalus and honeysuckle have good effects of nourishing and protecting the liver, expelling toxin and clearing the bowels and tonifying the spleen, and finally, the beverage is flavored through sugarcane juice and honey, so that the beverage is fresh, good in taste and good in effect of dispelling the effects of alcohol;
2. in the preparation method, the Piteguo tomato juice is prepared firstly, the Chinese patent medicine is crushed and boiled into the soup and mixed with the juice, and the sugar cane juice, the passion fruit and the honey are mixed for seasoning, so that the Chinese patent medicine can completely boil out liver-protecting components to obtain a better liver-protecting effect, and simultaneously the taste and freshness of the Piteguo mixed juice are preserved, and the preparation method is simple and easy to obtain.
Detailed Description
In order that those skilled in the art can better understand the present invention, the following embodiments are provided to further illustrate the present invention.
A Piteguo juice beverage with an anti-alcohol effect mainly comprises the following components in parts by weight:
50-60 parts of fresh Piteguo, 15-20 parts of passion fruit, 10-15 parts of tomato, 10-15 parts of fresh lemon and 25-32 parts of sugarcane;
8-12 parts of cassia seed, 10-15 parts of medlar, 3-5 parts of dried orange peel, 3-5 parts of American ginseng, 3-5 parts of astragalus, 5-8 parts of honeysuckle, 8-12 parts of honey and 80-100 parts of distilled water.
The beverage mainly comprises the following components in parts by weight:
53-57 parts of fresh Piteguo, 17-18 parts of passion fruit, 12-13 parts of tomato, 12-13 parts of fresh lemon and 18-30 parts of sugarcane;
9-11 parts of cassia seed, 12-13 parts of medlar, 4-5 parts of dried orange peel, 4-5 parts of American ginseng, 4-5 parts of astragalus root, 6-7 parts of honeysuckle flower, 9-11 parts of honey and 85-95 parts of distilled water.
The beverage mainly comprises the following components in parts by weight:
55 parts of fresh Piteguo, 17.5 parts of passion fruit, 12.5 parts of tomato, 12.5 parts of fresh lemon and 29 parts of sugarcane;
10 parts of cassia seed, 12.5 parts of medlar, 4 parts of dried orange peel, 4 parts of American ginseng, 4 parts of astragalus root, 6.5 parts of honeysuckle, 10 parts of honey and 90 parts of distilled water.
The sugarcane is sugarcane juice.
The beverage formula further comprises the following components in parts by weight: 5 parts of pectinase.
A preparation method of Piteguo juice beverage with anti-alcoholic effect comprises the following steps:
1) fruit juice treatment:
(1) selecting and cleaning fruits: sorting fresh mildew-free Piteguo, passion fruit, tomato and lemon, cleaning, and filtering to remove water;
(2) treating Piteguo: crushing the filtered and dried Piteguo and tomato into paste by a crusher, adding corresponding parts of pectinase, stirring uniformly, standing for 20min for enzymolysis, filtering, washing fruit residues with 30 parts of distilled water, and filtering to obtain Piteguo and tomato mixed juice;
(3) and (3) processing passion fruits: cutting the filtered and dried passion fruit, and taking out fruit pulp for later use;
(4) sugarcane treatment: squeezing sugarcane to obtain juice, precipitating and filtering to remove bagasse, and keeping the sugarcane juice;
(5) squeezing lemon juice: squeezing the lemon on the surface of the filter-dried lemon, and filtering seeds to obtain fresh lemon juice for later use;
2) treating the Chinese patent medicine:
(5) cleaning for standby: ultrasonic cleaning semen Cassiae, fructus Lycii, pericarpium Citri Tangerinae, radix astragali, radix Panacis Quinquefolii and flos Lonicerae, filtering, and oven drying;
(6) crushing: respectively pulverizing the dried semen Cassiae, fructus Lycii, pericarpium Citri Tangerinae, radix astragali, radix Panacis Quinquefolii and flos Lonicerae, mixing and stirring to obtain Chinese patent medicine powder;
(7) boiling: adding 30 parts of distilled water to heat the Chinese traditional medicine powder to 85-85 ℃, decocting for 20min, and filtering to obtain soup for relieving alcoholism and protecting liver;
3) blending:
(8) mixing: pouring the soup juice for relieving or neutralizing the effect of alcohol and protecting the liver into the piteguo and tomato mixed juice, heating, and continuously stirring for 20min to obtain mixed soup juice for relieving or neutralizing the effect of alcohol;
(9) adding water: adding the rest amount of distilled water into the mixed soup, heating to 60 deg.C, and continuously stirring for 20min until mixing well to obtain diluted soup for relieving hangover;
(10) seasoning: gradually adding sugarcane juice, lemon juice, honey and passion fruit pulp into the hangover alleviating soup, keeping the temperature to 55 ℃, continuously stirring for 20min until the passion fruit pulp is dispersed, standing and cooling to obtain Piteguo juice beverage;
(11) filling and sealing: and (3) filling and sealing the finished Piteguo juice beverage, and then placing the Piteguo juice beverage in a low-temperature environment for refrigeration storage.
The particle size of the powder crushed in the step (6) is required to be 2000 meshes.
The heating temperature in the step (8) is 70-75 ℃.
The temperature of the low-temperature environment in the step (11) is 2-5 ℃.
Example 1
According to the method, the Piteguo juice beverage mainly comprises the following components in parts by weight:
50 parts of fresh Piteguo, 15 parts of passion fruit, 10 parts of tomato, 10 parts of fresh lemon and 25 parts of sugarcane;
8 parts of cassia seed, 10 parts of medlar, 3 parts of dried orange peel, 3 parts of American ginseng, 3 parts of astragalus, 5 parts of honeysuckle, 8 parts of honey and 80 parts of distilled water.
Example 2
According to the method, the Piteguo juice beverage mainly comprises the following components in parts by weight:
55 parts of fresh Piteguo, 17.5 parts of passion fruit, 12.5 parts of tomato, 12.5 parts of fresh lemon and 29 parts of sugarcane;
10 parts of cassia seed, 12.5 parts of medlar, 4 parts of dried orange peel, 4 parts of American ginseng, 4 parts of astragalus root, 6.5 parts of honeysuckle, 10 parts of honey and 90 parts of distilled water.
Example 3
According to the method, the Piteguo juice beverage mainly comprises the following components in parts by weight:
60 parts of fresh Piteguo, 20 parts of passion fruit, 15 parts of tomato, 15 parts of fresh lemon and 32 parts of sugarcane;
12 parts of cassia seed, 15 parts of medlar, 5 parts of dried orange peel, 5 parts of American ginseng, 5 parts of astragalus, 8 parts of honeysuckle, 12 parts of honey and 100 parts of distilled water.
Beverages prepared according to the above 3 examples, as test samples, inviting 3 volunteers to test, the weight requirements of 3 volunteers are all controlled within 75kg ± 2kg, each volunteer is continuously 5 days, after drinking 200ml of 50 ° white spirit at the same time point every day, 500ml of the beverage prepared in example 1, 500ml of the beverage prepared in example 2, 500ml of the beverage prepared in example 3, no drinking for comparative example 1, 500ml of purified water for comparative example 2 are respectively drunk after drinking every day, and after drinking the above scheme for 5 days, blood alcohol precision is measured after 30min intervals for 3 volunteers, see table:
TABLE 1
As can be seen from the results of table 1, comparative example 1 is 3 volunteers who did not drink any beverage after drinking alcohol and had an alcohol density in blood after 30min, but the metabolism of alcohol density in body blood was accelerated more rapidly by drinking the beverage prepared by the above method than by drinking pure water, and meanwhile, in the pith juice beverage prepared by the above method, the metabolism of alcohol density in blood of volunteers was accelerated more rapidly and the antialcoholism effect was better as the specific gravity of the components was increased.
Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (9)
1. A Piteguo juice beverage with anti-inebriation effect is characterized in that: the beverage mainly comprises the following components in parts by weight:
50-60 parts of fresh Piteguo, 15-20 parts of passion fruit, 10-15 parts of tomato, 10-15 parts of fresh lemon and 25-32 parts of sugarcane;
8-12 parts of cassia seed, 10-15 parts of medlar, 3-5 parts of dried orange peel, 3-5 parts of American ginseng, 3-5 parts of astragalus, 5-8 parts of honeysuckle, 8-12 parts of honey and 80-100 parts of distilled water.
2. Pitot juice beverage according to claim 1, characterized in that: the beverage mainly comprises the following components in parts by weight:
53-57 parts of fresh Piteguo, 17-18 parts of passion fruit, 12-13 parts of tomato, 12-13 parts of fresh lemon and 18-30 parts of sugarcane;
9-11 parts of cassia seed, 12-13 parts of medlar, 4-5 parts of dried orange peel, 4-5 parts of American ginseng, 4-5 parts of astragalus root, 6-7 parts of honeysuckle flower, 9-11 parts of honey and 85-95 parts of distilled water.
3. Pitot juice beverage according to claim 2, characterized in that: the beverage mainly comprises the following components in parts by weight:
55 parts of fresh Piteguo, 17.5 parts of passion fruit, 12.5 parts of tomato, 12.5 parts of fresh lemon and 29 parts of sugarcane;
10 parts of cassia seed, 12.5 parts of medlar, 4 parts of dried orange peel, 4 parts of American ginseng, 4 parts of astragalus root, 6.5 parts of honeysuckle, 10 parts of honey and 90 parts of distilled water.
4. Pitot juice beverage according to claim 3, characterized in that: the sugarcane is sugarcane juice.
5. Pitot juice beverage according to claim 1, characterized in that: the beverage formula further comprises the following components in parts by weight: 5 parts of pectinase.
6. A preparation method of Piteguo juice beverage with anti-alcoholic effect is characterized by comprising the following steps:
1) fruit juice treatment:
(1) selecting and cleaning fruits: sorting fresh mildew-free Piteguo, passion fruit, tomato and lemon, cleaning, and filtering to remove water;
(2) treating Piteguo: crushing the filtered and dried Piteguo and tomato into paste by a crusher, adding corresponding parts of pectinase, stirring uniformly, standing for 20min for enzymolysis, filtering, washing fruit residues with 30 parts of distilled water, and filtering to obtain Piteguo and tomato mixed juice;
(3) and (3) processing passion fruits: cutting the filtered and dried passion fruit, and taking out fruit pulp for later use;
(4) sugarcane treatment: squeezing sugarcane to obtain juice, precipitating and filtering to remove bagasse, and keeping the sugarcane juice;
(5) squeezing lemon juice: squeezing the lemon on the surface of the filter-dried lemon, and filtering seeds to obtain fresh lemon juice for later use;
2) treating the Chinese patent medicine:
(5) cleaning for standby: ultrasonic cleaning semen Cassiae, fructus Lycii, pericarpium Citri Tangerinae, radix astragali, radix Panacis Quinquefolii and flos Lonicerae, filtering, and oven drying;
(6) crushing: respectively pulverizing the dried semen Cassiae, fructus Lycii, pericarpium Citri Tangerinae, radix astragali, radix Panacis Quinquefolii and flos Lonicerae, mixing and stirring to obtain Chinese patent medicine powder;
(7) boiling: adding 30 parts of distilled water to heat the Chinese traditional medicine powder to 85-85 ℃, decocting for 20min, and filtering to obtain soup for relieving alcoholism and protecting liver;
3) blending:
(8) mixing: pouring the soup juice for relieving or neutralizing the effect of alcohol and protecting the liver into the piteguo and tomato mixed juice, heating, and continuously stirring for 20min to obtain mixed soup juice for relieving or neutralizing the effect of alcohol;
(9) adding water: adding the rest amount of distilled water into the mixed soup, heating to 60 deg.C, and continuously stirring for 20min until mixing well to obtain diluted soup for relieving hangover;
(10) seasoning: gradually adding sugarcane juice, lemon juice, honey and passion fruit pulp into the hangover alleviating soup, keeping the temperature to 55 ℃, continuously stirring for 20min until the passion fruit pulp is dispersed, standing and cooling to obtain Piteguo juice beverage;
(11) filling and sealing: and (3) filling and sealing the finished Piteguo juice beverage, and then placing the Piteguo juice beverage in a low-temperature environment for refrigeration storage.
7. The method of claim 6, wherein: the particle size of the powder crushed in the step (6) is required to be 2000 meshes.
8. The method of claim 6, wherein: the heating temperature in the step (8) is 70-75 ℃.
9. The method of claim 6, wherein: the temperature of the low-temperature environment in the step (11) is 2-5 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115232687A (en) * | 2022-08-10 | 2022-10-25 | 王刚 | Formula and production process of alcohol-free anti-alcoholic beer beverage |
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